Vegan Neapolitan Pizza with King Oyster Mushrooms

In need of a top-shelf pizza recipe? Look no further. This Neapolitan pizza recipe, topped with home-grown King Oyster mushrooms is pure flavour.

Whilst any mushroom will work for this, the King Oyster mushroom has the perfect balance of succulent meaty texture and umami kick that brings something extra to the table.

This recipe is perfect for those who love to invest time in creating something truly special. The process takes over 24 hours due to proving time, but the result is well worth the wait.

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Ingredients:

For the Dough:

1 kg Caputo pizza flour - Tipo 00
600 ml slightly warm water
Half a sachet of dried yeast (Typically, UK sachets are 7g, so use 3.5g)
1-2 teaspoons of rock salt

For the Topping:

Vegan mozzarella cheese
Fresh basil
Fresh chillies
Home-grown king oyster mushrooms (not sure where to start? see our King Oyster Mushroom Fruiting Block)

For the Sauce:

Pomodoro tomatoes
Sea salt
Fresh basil
Olive oil

Equipment:

Large mixing bowl
Baking tray
Damp kitchen towel
Ooni pizza oven (or a regular oven with a pizza stone/baking sheet)

Method:

Step 1. Prepare the Dough:

Start with a bowl of slightly warm water. Mix in 1-2 teaspoons of rock salt until dissolved.
Add about 10% of the flour to create a light pancake-like texture. This dilutes the salt, preventing it from killing the yeast.
Stir in the yeast.
Gradually mix in the remaining flour until the dough begins to take shape.
Dust a work surface with flour and knead the dough for about 10 minutes. You can feel when the gluten has developed enough - the dough should be elastic and smooth.
Divide the dough into 6 balls, rolling them and placing them on a greased baking tray. Ensure there's enough space for the dough to double in size.
Cover with a damp kitchen towel or lightly brush with oil to prevent drying.
Let them prove at room temperature for 5-6 hours, then refrigerate for 18 hours.

Step 2. Prepare the Sauce:

Crush Pomodoro tomatoes by hand in a bowl.
Add sea salt, fresh basil, and a drizzle of olive oil. You can cook this if you prefer a thicker sauce.

Step 3. Assemble and Cook the Pizza:

Preheat your pizza oven to 400-450 degrees or a regular oven with a pizza stone to the highest setting.
Roll out the dough to the desired size, leaving the edge crusts thicker.
Sprinkle semolina flour on a pizza paddle (or a baking sheet).
Spread the sauce, add vegan cheese, fresh basil, chillis, and king oyster mushrooms.
Transfer to the oven and cook. It takes about 60-90 seconds in an Ooni oven and 2-3 minutes in a regular oven.
Finish with additional cheese, basil, or a drizzle of extra virgin olive oil.

Serving Suggestion:

Neapolitan pizza is traditionally soft and flexible, often eaten folded. Feel free to fold your slice if you wish to enjoy it in a truly authentic manner!

This vegan Neapolitan pizza, topped with home-grown king oyster mushrooms, is a testament to patience and love for cooking. The slow proving process allows the flavours to develop fully, resulting in a pizza that's both delicious and satisfying.

Enjoy!